Mohanthal Recipe (Traditional Gujarati Besan Fudge for Diwali)

Mohanthal, Gujarati besan fudge squares topped with almonds and pistachios

Mohanthal is a classic Gujarati sweet made from coarse besan (gram flour), ghee and sugar syrup. It is soft, grainy and melts in the mouth, with a rich nutty flavour. It is one of the most important sweets at Diwali, weddings and festivals in Gujarat, and it is also an offering at temples.

Many people think mohanthal is hard to make. It needs patience for roasting the besan, but the steps are simple. Follow the amounts below and use low heat.

Quick facts

  • Prep time: 20 minutes (plus 20 minutes resting the besan)
  • Cooking time: 30 minutes
  • Makes: about 16 pieces
  • Keeps: 2 weeks in an airtight box
  • Diet: Vegetarian

Ingredients

  • 200 g coarse besan, also called “ladoo besan” or “bhajiya besan” (about 1¾ cups). If you cannot find it, use regular besan and add 2 tablespoons of fine sooji.
  • 120 g ghee in total (about ½ cup): 30 g for the dhrip, 90 g for roasting
  • 2 tablespoons milk, for the dhrip (30 ml)
  • 180 g sugar (about ¾ cup plus 1 tablespoon)
  • 80 ml water (about ⅓ cup)
  • ½ teaspoon cardamom powder
  • A pinch of nutmeg powder
  • A few strands of saffron (optional)
  • 1 tablespoon chopped almonds and pistachios, for topping
  • A little ghee to grease the plate

Method

1. Make the “dhrip” (crumbly besan)

Warm 30 g of ghee (2 tablespoons) so it is just melted. Add the milk to it. Pour over the besan and rub gently with your fingers until the besan looks like crumbs and holds when pressed. Cover and rest for 20 minutes. Pass it through a sieve (a medium mesh) to get an even, grainy texture.

2. Grease the plate

Grease a 7 to 8 inch plate or tray with ghee.

3. Roast the besan

Heat the remaining 90 g of ghee in a heavy pan or kadhai on low heat. Add the sieved besan. Roast on low heat for 12 to 15 minutes, stirring all the time. The besan will first look wet, then loosen, become golden and smell nutty. Be patient. Do not raise the heat. Under-roasted besan tastes raw, and over-roasted besan tastes bitter.

Turn off the heat. Add the cardamom, nutmeg and saffron.

4. Make the sugar syrup

While the besan roasts, boil the sugar and water in a small pan on medium heat. Cook for 4 to 5 minutes until the syrup becomes sticky and forms a thin, single thread when you press a drop between your thumb and finger (one-string consistency). Do not let it become too thick.

5. Combine

Take the besan off the heat. Slowly pour the hot syrup into the besan, stirring quickly. It will hiss and bubble, so keep a safe distance and use a long spoon. Mix until the syrup is absorbed and the mixture looks thick and grainy. It will thicken as it cools.

6. Set

Pour the mixture into the greased plate and spread evenly with the back of a spoon, about 1.5 cm thick. Sprinkle nuts on top and press them lightly. Let it set for 20 minutes, then cut into squares while still slightly warm. Cool fully for 2 hours before removing the pieces.

Tips for perfect mohanthal

  • Use coarse besan. It gives the grainy, melt-in-mouth texture.
  • Roast on low heat and stir all the time.
  • Syrup consistency matters. Too thin gives a soft sweet that does not set. Too thick gives a hard sweet.
  • Add the syrup off the heat to prevent burning.
  • Do not skip the dhrip (the ghee and milk rub). It makes the grains.

If it does not set or turns hard

  • Too soft or sticky: return it to a pan on low heat and cook for 2 to 3 minutes to dry it out, then press into the plate again.
  • Too hard: the syrup was overcooked. Next time cook it less.
  • Raw taste: roast the besan longer next time.

Variations

  • Kesar mohanthal: soak 10 saffron strands in 1 tablespoon warm milk and add with the cardamom.
  • Dry fruit mohanthal: add 2 tablespoons of chopped dry fruits to the besan before the syrup.
  • Less sweet: reduce the sugar to 150 g.

Pair it with

Mohanthal is wonderful with a cup of chai. For a Diwali snack box, add Shakarpara and Ghughra.

Frequently asked questions

Can I use regular besan? Yes, but the texture will be finer. Mix 2 tablespoons of fine sooji to get a bit of grain.

Why is my mohanthal sticky? The besan was not roasted enough, or the syrup was too thin.

How long does it last? About 2 weeks in an airtight box, at room temperature in a cool place.

Can I make it with jaggery? Yes. Use 150 g grated jaggery with 60 ml water, melt, strain, and cook for 2 minutes. The colour will be darker.

Final words

Mohanthal is one of those sweets that makes the whole house smell like Diwali. Try it, and tell me in the comments how it turned out. Happy Diwali in advance!

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